Welcome to my last pumpkin recipe of the season…and I just may have saved the best for last. This Gingerbread Pumpkin Bundt Cake is easy and has the best taste. Not too strong and the texture is perfect. It’s basically a pumpkin bread or cake recipe with the addition of both ground ginger and crystalized ginger. The two together make all the difference!
There are two ways to prepare crystalized ginger. The first, and my preferred method, is to simply crush it with the back of a wooden spoon. After it’s smashed, finely chop it with a knife and call it done. The other way is to combine it with sugar and use a food processor. Either way the ginger taste will come through. I made this in my favorite bundt pan (aff. link) but you could also make loaves of bread or muffins. I also opted not to use a glaze and instead went for the whipping cream. A simple powdered sugar and milk glaze would be delicious.I know pumpkin pie is the go-to dessert for Thanksgiving, but this cake would feed a crowd and you can make it the day before. Maybe just keep it in your arsenal as a back-up!
I’ll be back on Sunday so until then be safe!